添加甲酸对象草青贮发酵品质的影响

doi:10.11733/j.issn.1007-0435.2012.06.020

›› 2012, Vol. 20 ›› Issue (6): 1105-1111.DOI: 10.11733/j.issn.1007-0435.2012.06.020

添加甲酸对象草青贮发酵品质的影响

荣辉¹, 陈杰¹, 余成群², 李志华¹, 下条雅敬³, 邵涛¹

1. 南京农业大学动物科学技术学院饲草调制加工与贮藏研究所, 江苏南京 210095;
2. 中国科学院地理科学与资源研究所, 北京 100101;
3. 九州大学生物资源与环境学部动物饲料生产与利用研究室, 日本福冈 812-8581

收稿日期:2012-06-10 修回日期:2012-07-16 出版日期:2012-12-15 发布日期:2012-12-28
通讯作者: 邵涛
作者简介:荣辉(1981-),男,河南正阳人,博士研究生,主要从事饲草调制加工与贮藏研究,E-mail: huir1891@yahoo.com.cn;
基金资助:
国家自然科学基金面上项目(30771530);江苏省普通高校研究生科研创新计划项目资助

Effect of Adding Formic Acid on Fermentation Quality of Napier Grass

RONG Hui¹, CHEN Jie¹, YU Cheng-qun², LI Zhi-hua¹, SHIMOJO Masataka³, SHAO Tao¹

1. Institute of Ensiling and Processing of Grass, College of Animal Sciences and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China;
2. Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China;
3. Laboratory of Animal Feed Science, Division of Animal Science, Department of Animal and Marine Bioresource Sciences, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan

Received:2012-06-10 Revised:2012-07-16 Online:2012-12-15 Published:2012-12-28

摘要/Abstract

摘要： 为评价甲酸对象草(Pennisetum purpureum Schumach.)青贮发酵品质的影响,分别设置添加量为0(对照),2.2,4.4和6.6 mL·kg^-1FM处理,在青贮0.5,1,2,3,5,7,14,30 d开窖,测定青贮饲料发酵品质的动态变化。结果表明:对照发酵品质良好,未见丁酸生成;与对照相比,添加甲酸能够快速酸化青贮饲料,明显提高水溶性碳水化合物含量(P<0.05),且添加量越高效果越好;添加2.2 mL·kg^-1甲酸组氨态氮/总氮值在2 d后快速升高,且在3 d后显著高于对照(P<0.05),并从第7 d开始检测到丁酸;添加4.4和6.6 mL·kg^-1甲酸组整个青贮过程中无乳酸和挥发性脂肪酸产生,氨态氮/总氮值维持在很低的水平(<12 g·kg^-1TN)。综上所述,添加2.2 mL·kg^-1甲酸的处理在青贮后期酸化作用减弱,使象草的发酵品质和营养品质变差,而添加4.4 mL·kg^-1以上甲酸能够有效地保存象草的营养物质。

关键词: 象草, 甲酸, 青贮, 发酵品质

Abstract: To evaluate effect of adding formic acid on fermentation quality of napier grass (Pennisetum purpureum Schumach.), it was ensiled in laboratory silos for 0.5, 1, 2, 3, 5, 7, 14, and 30 days at the ambient temperature. The formic acid was added at levels of 0 (control), 2.2, 4.4 and 6.6 mL穔g^-1 on fresh weight basis, respectively. Samples were taken for analyzing fermentation quality after the silos were opened. Results showed that control attained a good fermentation quality with no butyric acid produced. Compared with the control, formic acid addition quickly acidified napier grass silage, and significantly increased water soluble carbohydrate content (P<0.05), and the effects increased as the addition volume increased. NH₃-nitrogen/total nitrogen of silage treated with 2.2 mL穔g^-1 formic acid increased rapidly after 2 days of ensiling and significantly higher than control after 3 days (P<0.05), and butyric acid began to be detected from d 7 of ensiling. There were no lactic acid and volatile fatty acids produced and the lowest NH₃-N/total nitrogen value (<12 g穔g^-1 TN) in both silages treated with 4.4 and 6.6 mL穔g^-1 formic acid. In conclusion, adding 2.2 mL穔g^-1 formic acid had a decreasing acidification which lowered the fermentation quality and nutritive value in the later ensiling period, whereas adding 4.4 mL穔g^-1 formic acid was sufficiently high to effectively conserve nutrients of napier grass.

Key words: Napier grass, Formic acid, Ensilage, Fermentation quality

中图分类号:

S816.53

荣辉, 陈杰, 余成群, 李志华, 下条雅敬, 邵涛. 添加甲酸对象草青贮发酵品质的影响[J]. , 2012, 20(6): 1105-1111.

RONG Hui, CHEN Jie, YU Cheng-qun, LI Zhi-hua, SHIMOJO Masataka, SHAO Tao. Effect of Adding Formic Acid on Fermentation Quality of Napier Grass[J]. , 2012, 20(6): 1105-1111.

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添加甲酸对象草青贮发酵品质的影响

Effect of Adding Formic Acid on Fermentation Quality of Napier Grass

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